BUCKWHEAT CAKES RECIPE RECIPES

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BUCKWHEAT GALETTES DE SARRASIN PANCAKES | PANCAKES ...



Buckwheat Galettes De Sarrasin Pancakes | Pancakes ... image

This traditional style of savoury pancake, popular in Northern France, is filled with spinach, cheese and egg then folded into a square for finishing in the oven.

Number Of Ingredients 14

BUCKWHEAT GALETTE PANCAKES
50 g butter, melted
100 g Doves Farm Organic Wholemeal Buckwheat Flour
pinch of salt
1 egg
300 ml milk
oil, for pan
SPINACH AND EGG FILLING PER GALETTE
25 g spinach
1 tbsp cream
25 g Comté cheese, grated
1 egg
butter, softened
salt and pepper

Steps:

  • Buckwheat Galettes Melt the butter. Put the flour into a large bowl, add the salt and stir to combine. Break the egg into the bowl, add 150ml of milk and beat to a smooth paste. Stir in the remaining 150ml of milk to make a thin batter. You can use the batter immediately or refrigerate for up to 12 hours if you wish. Lightly oil a frying pan so that the oil just covers the surface and get the pan nice and hot. Stir the melted butter into the batter. Pour or spoon some batter into the hot pan and roll it out to the edges. Cook the pancake on a medium heat for 2-3 minutes, loosening the edges, until the base is golden. Turn the pancake over and cook the other side for 1-2 minutes. Transfer the galette onto a plate. Repeat until the batter is used. Spinach and Egg Filling Pre-heat the oven. Rub some butter around the inside of an oven tray. Wash and drain the spinach and put it into a saucepan over a medium heat. As it starts to wilt, stir in the cream, season with salt and pepper and remove from the heat. Lay out the galette(s) on a clean work surface. Rub a little softened butter in the middle of each galette. Arrange the spinach in a 10cm/4” circle in the middle of the galette. Finely grate the Comté and sprinkle it over the spinach. Break an egg into the centre of the cheesy spinach circle. Fold the edges of the galette over to cover the egg white and form a square. Transfer the square galette onto the prepared oven tray. Bake for 5-12 minutes or until the egg is set. Serve immediately.

BLINI WITH SMOKED SALMON RECIPE | INA GARTEN | FOOD NETWORK



Blini with Smoked Salmon Recipe | Ina Garten | Food Network image

Provided by Ina Garten

Categories     appetizer

Total Time 35 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Yield 18 pancakes

Number Of Ingredients 10

1/3 cup buckwheat flour
2/3 cup all-purpose flour
1/2 teaspoon baking powder
3/4 teaspoon kosher salt
3/4 cup plus 2 tablespoons milk
1 extra-large egg
1/4 pound (1 stick) unsalted butter, clarified, divided
1/2 pound smoked salmon, thinly sliced
1/4 cup creme fraiche or sour cream
Fresh dill sprig, for garnish

Steps:

  • Combine both flours, baking powder, and salt in a bowl. In a separate bowl, whisk together the milk, egg, and 1 tablespoon of the clarified butter, then whisk into the flour mixture. Heat 1 tablespoon of the clarified butter in a medium saute pan and drop the batter into the hot skillet, 1 tablespoon at a time. Cook over medium-low heat until bubbles form on the top side of the blini, about 2 minutes. Flip and cook for 1 more minute, or until brown. Repeat with the remaining batter. (I clean the hot pan with a dry paper towel between batches.) Set aside.
  • To serve, top the blini with a piece of smoked salmon. Add a dollop of creme fraiche and a sprig of dill.

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BLINI PANCAKES | PANCAKES | RECIPES | DOVES FARM
These small traditional drop scones made with Buckwheat Flour are often served as canapés with sour cream and other toppings. Larger blinis are also delicious served with fruit purée or chocolate sauce. These small blinis can be frozen if not required immediately.
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  • Put the flour, baking powder and salt if used into a bowl, stir to combine and sieve into a mixing bowl or jug. Add the egg and half the milk and beat into a smooth paste. Beat in the remaining milk. Put a little oil into a large frying pan, roll it around to cover the surface and heat until the pan is nice and hot. Drop teaspoons of batter onto the pan to make small blinis. When bubbles appear on the surface of the blinis and the base is golden, turn them over and cook the other side. Transfer cooked blinis to a cooling rack. Repeat with the remaining batter. Wrap and store cold blinis in the fridge or freeze for another day.
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These small traditional drop scones made with Buckwheat Flour are often served as canapés with sour cream and other toppings. Larger blinis are also delicious served with fruit purée or chocolate sauce. These small blinis can be frozen if not required immediately.
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  • Put the flour, baking powder and salt if used into a bowl, stir to combine and sieve into a mixing bowl or jug. Add the egg and half the milk and beat into a smooth paste. Beat in the remaining milk. Put a little oil into a large frying pan, roll it around to cover the surface and heat until the pan is nice and hot. Drop teaspoons of batter onto the pan to make small blinis. When bubbles appear on the surface of the blinis and the base is golden, turn them over and cook the other side. Transfer cooked blinis to a cooling rack. Repeat with the remaining batter. Wrap and store cold blinis in the fridge or freeze for another day.
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